Burnt End Benny* Recipe
kc burnt ends, poached eggs, hollandaise, buttermilk biscuit, breakfast potatoes
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Ingredients
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Burnt Ends
Poached Eggs
Hollandaise Sauce
Buttermilk Biscuit
Breakfast Potatoes
Method
Burnt Ends
- 1
Poached Eggs
- 2
Poach the Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes for soft poached eggs. Remove with a slotted spoon and set on a paper towel.
Hollandaise Sauce
- 3
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture thickens. Slowly drizzle in melted butter while whisking until fully combined. Season with salt and a pinch of cayenne pepper.
Buttermilk Biscuit
- 4
Prepare Buttermilk Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in the stick of cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn out onto a floured surface and knead gently. Roll out to 1-inch thickness and cut with a biscuit cutter. Place on a baking sheet and bake for 12-15 minutes until golden brown.
